BBQ Cook, Old guy. I used to write software the hard way. I grew up inside the DC beltway. I believe in this country and want to preserve our democracy.
Palm Bay, Florida
Joined February 2012
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My internet went out in the flood so no Twitter all week.
This was my backyard on Monday. That should all be grass.
18
Believe this advice. Meathead knows of which he speaks.
Your rub does not need to go on at dawn. Put the coffee down. Cancel the 4 a.m. alarm. The pork shoulder isn’t going anywhere.
Here’s the science: salt is the only part of your rub that actually travels. It dissolves and works its way deep into the meat, so it rewards a head start. Thick cuts, salt the day before. Thin cuts, an hour or two.
Everything else? The paprika, the garlic, the pepper, the secret ingredient you won’t tell your brother-in-law about. Those molecules are too big to get much past the surface. They stop about an eighth of an inch in and just sit there. Waiting. Like you, at 4 a.m.
So salt early. Rub when you’re ready. Sleep in.
The full breakdown: amazingribs.com/tested-recip…
#AmazingRibsDotCom #BBQScience #DryRub #SeasoningTips #MeatScience #BBQTips #SmokingMeat #GrillingTips
